| 融点 |
−5.1 °C (22.8 °F; 268.0 K) |
| 沸点 |
163.75 °C (326.75 °F; 436.90 K) |
| 比重(密度) |
1.135 g/cm3 (−43 °C); 0.9528 g/cm3 (25 °C) |
| 蒸気密度 |
3.04 (vs air) |
| 蒸気圧 |
0.43 mm Hg ( 20 °C) |
| FEMA |
2221 | BUTYRIC ACID |
| 屈折率 |
1.398 (20 °C) |
| 闪点 |
71 to 72 °C (160 to 162 °F; 344 to 345 K) |
| 貯蔵温度 |
Store below +30°C. |
| 溶解性 |
Chloroform (Soluble), Isopropanol (Sparingly), Methanol (Slightly);Miscible with water, Propylene glycol, Glycerin, alcohol and oils. |
| 外見 |
liquid |
| 酸解離定数(Pka) |
4.83(at 25℃) |
| 比重 |
0.960 (20/4℃) |
| 色 |
Colorless |
| 臭い (Odor) |
at 1.00 % in dipropylene glycol. sharp acetic cheese butter fruit |
| PH |
3.94(1 mM solution);3.42(10 mM solution);2.92(100 mM solution); |
| 臭気閾値(Odor Threshold) |
0.00019ppm |
| 爆発限界(explosive limit) |
2-12.3%(V) |
| においのタイプ |
cheesy |
| 由来生物 |
synthetic |
| 水溶解度 |
MISCIBLE |
| 比熱容量 |
Cp(liquid): 2.03 J/(g·K), at 25℃ |
| JECFA Number |
87 |
| Merck |
14,1593 |
| BRN |
906770 |
| Henry's Law Constant |
4.3×101 mol/(m3Pa) at 25℃, Kim and Kim (2016) |
| Dielectric constant |
3.0(Ambient) |
| 安定性： |
Flammable. Incompatible with strong oxidizing agents, aluminium and most other common metals, alkalies, reducing agents. |
| 主な用途 |
flavors and fragrances |
| 化粧品成分の機能 |
FRAGRANCE |
| InChI |
1S/C4H8O2/c1-2-3-4(5)6/h2-3H2,1H3,(H,5,6) |
| InChIKey |
FERIUCNNQQJTOY-UHFFFAOYSA-N |
| SMILES |
CCCC(O)=O |
| LogP |
1.1 at 25℃ |
| 表面張力 |
26.71mN/m at 293.15K |
| CAS データベース |
107-92-6(CAS DataBase Reference) |
| NISTの化学物質情報 |
Butanoic acid(107-92-6) |
| EPAの化学物質情報 |
Butyric acid (107-92-6) |
